About Trophi hospitality

Our work ethic is old school, but our solutions are for the modern day.  Our solutions are over 30 years proven that have been continuously modified to fit the ever-changing restaurant industry. Whether your restaurant is quick service or full service, our clients tend see results within 30 to 90 days. It is a team effort - we work with you and your team to execute the solutions. We were restauranteurs just like you, and we understand that these solutions must be obtainable quickly and within your budget. Our solutions are tailored to make your business successful because if you are successful, we are successful. 

With each restaurant being different, so is each situation. We use a simple yet complex approach. It is about attention to detail, preparation, and execution. Inside our approach are proprietary methods to give you solutions that are long term. Our solutions are tailored specifically to your restaurant, and the solutions and implementation are effective and cost efficient. We are here to work with you. It is about teamwork and communication.  We use a hands-on approach paired with our experience and the use of analytics and data to best suite your situation.  

I started working in the restaurant industry when I was 6 years old. I like to tell people that I started making drinks in the drive-thru of my family's restaurant by standing on a milk crate. Restaurants are in my blood. I worked for my family's restaurant chain up until I was 20 years old. At that point, I decided to take a leap of faith and open up my own restaurant. I had to do it all on my own, down to the construction. As a freshly 21-year-old, I barely raised enough money to open, but alas, Beef Shack was born. Man, did I learn quickly that being a restaurant owner is an entirely different animal than when I was a manager. Mistakes were plenty, but attention to detail, quality and service were my main focus. With that focus we won best Italian beef in Kane County, IL 9 years in a row beating Portillo's and Buona Beef year after year. Through hard work, determination, and passion, I went on to successfully open up multiple Beef Shack's. I eventually sold the business in 2020 right before COVID.

 A family friend reached out to me to assist their friend looking to open a restaurant in Jacksonville, FL. He sent me his concept deck for a "quick review" and three days later I had 17 full pages of notes. I sent it over to him thinking he would think I was a complete a** hole, but I was met with the opposite. He was appreciative of my honesty and we jumped on a call to go over my notes. That is when he dropped a bomb on me I did not expect. He told me he hired a restaurant consulting firm that helped him create the concept from start to finish. Stunned that this is the work product they produced, my jaw hit the floor when he told me they charged him $70,000 for it! I was in total shock. I did some research about restaurant consultants and saw that the firm he hired was considered one of the top firms in the country. I decided to keep doing here and there work for friends, and continued seeing the same type of material being produced by other firms. Finally being fed up with what consultants were producing and charging, I decided to become a consultant because restaurant owners need a better option, and someone on their side who knows the business from the inside out.